Serves: 4
Total Calories: 256

FOR THE MARINADE:
1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh basil
1 teaspoon granulated garlic
1 teaspoon , crushed red pepper flake

1 1/2 to 2 pounds jumbo shrimp (16 to 20 shrimp), peeled, deveined, and rinsed

FOR THE SALAD:
2 tablespoons extra-virgin olive oil
1/2 cup finely diced yellow onion
1 teaspoon minced garlic
1/2 cup finely diced ripe tomato
1/4 cup finely diced zucchini
1/4 cup finely diced cucumber
1/4 cup finely diced red bell pepper
2 teaspoons balsamic vinegar
1 tablespoon finely chopped fresh dill
kosher salt
freshly ground black pepper

TO MAKE THE MARINADE: In a small bowl whisk together the marinade ingredients.

Place the scampi in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 30 minutes to 1 hour.

TO MAKE THE SALAD: In a medium sauté pan over medium-high heat, warm the olive oil. Add the onion and cook, stirring occasionally, until translucent, 4 to 5 minutes. Add the garlic and cook for 1 minute more, stirring occasionally. Add the tomatoes, zucchini, cucumber, and bell pepper. Stir to combine and cook until the vegetables are heated through, about 1 minute. Remove from the heat. Add the vinegar and dill. Season with salt and pepper. Give the mixture a final stir. Set aside at room temperature.

Remove the scampi from the bag and discard the marinade. Season with salt. Grill over Direct High heat until the scampi are just opaque in the center and firm to the touch, 3 to 5 minutes, turning once halfway through grilling time. Remove from the grill and serve warm with the salad.

From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 256
Calories from Fat: 184

More Recipes from the Weber's Big Book of Grilling Cookbook:
*Fish & Seafood
A Monster Fish, How To Grill
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Curried Sea Bass With Tropical Fruit Salsa
Escolar With Grilled Vegetable Salad
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Grilled Calamari With Tomato-Basil Vinaigrette
Grilled Salmon With Summer Salad
Grilled Scallops With Chili Dipping Sauce
Halibut Casablanca
Honey-Glazed Sea Scallops With Apple Rings
Honey-Soy Ahi With Crisp Cucumber Salad
Hula Shrimp
Jumbo Shrimp With Coconut Milk Curry
Lemon Halibut With Caper Sauce
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Lobster Tails With Champagne Vanilla Sauce
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Opah With Creamy Roasted Red Pepper Sauce
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Parmesan Breaded Scallops With Lemon Garnish
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Red Snapper Fajitas With Black Bean Salsa
Rockfish With Roasted Red Pepper And Garlic Sauce
Salmon-Asparagus Penne
Scallop And Zucchini Kabobs
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